Full of goodness these cookies are the perfect pick me up during or after a good day of hiking.
Note: you do need to earn them as they are calorie dense… and it is hard to have just one (in other words- don’t follow Shayne’s lead)!
Makes 24 good sized cookies
Ingredients:
¾ cup of butter
¾ of brown sugar
½ cup of granulated sugar
2 tbsp of water
1 egg
1 tsp of vanilla
¾ cup of whole wheat flour
1 tsp of baking soda
½ tsp salt
1 tsp cinnamon
3 cups rolled oats
2 cups of assorted seeds, nuts, dried fruit and chocolate.
(I use cranberries, flax seeds, sunflower seeds, pumpkin seeds and dark chocolate chips)

1. Cream butter until light. Beat in sugars. Add egg, water and vanilla. Mix well.
2. In a separate bowl combine flour, baking soda and salt. Stir in rolled oats.
3. Stir dry mixture into wet. Add seeds, nuts, etc…
4. Using an ice-cream scoop drop mounds onto a parchment lined baking sheet. Flatten slightly and bake in pre-heated 350 degree oven until cookies are done to your preference. Cool on racks (~15-20 minutes).

During the first few seasons we were open I was somewhat hesitant to serve tofu to our guests. It seemed somehow cliché to be setting down a bowl of steaming brown rice, vegetables, and tofu to guests who were coming to be inspired about their health. Lucky for everyone a trip to Vancouver found me at one of my favourite restaurants, The Naam, enjoying just that. Clichés aside, it was ultra satisfying in taste and texture. Various tofu bowls have since found there way onto the Coastal Trek menu. The recipe below is my nod to the Naam! Enjoy…
8 cups cooked brown rice 
2 cups grated raw beets 
2 cups grated carrots
2 cups sunflower sprouts
8 cups of greens (your choice)
2 cups toasted whole almonds
¼ cup of toasted sesame seeds
Tofu
2 bricks of firm tofu
Cut tofu into 1” cubes, heat 1 tbsp of sesame oil and 3 tbsps of soy sauce in a non-stick pan, add tofu and toss until browned and sticky, add sesame seeds
Dressing
3 tbsp miso
3 tbsp tahini
1/3 cup of water
1/3 cup of soy sauce
1/3 cup of apple cider
2 cloves of crushed garlic
1 cup of grape seed oil

To prepare dressing put everything except the oil in the blender and mix.
While the motor is running add the oil in a slow steady stream.
Assembling the bowls: place hot rice over greens, then add tofu cubes, ladle dressing on top (~1/4 cup), top with beets, carrots and almonds.  Top with sprouts.
Drizzle with a bit more dressing and serve.
Note: there will be ample dressing leftover for future salads…
(Serves 8)

The Naam website http://www.thenaam.com/frame.htm